Yong Le Qing Zhou Xiao Cai / Dan Zai Mian

A bento box including chicken rice, side dishes, and a braised egg. The shredded chicken is tender and topped with a special sauce. A satisfying meal option.

Classic braised pork rice bento with abundant side dishes. The braised pork, with a good balance of fat and lean meat, melts in your mouth with a rich soy sauce flavor. A common and delicious Taiwanese lunch.

A bento box featuring braised pork knuckles as the main dish. The pork knuckles are braised until tender and flavorful, rich in collagen. Served with white rice and side dishes, it's very filling.

A famous traditional Taiwanese noodle dish, usually served with oil noodles, minced pork sauce, shrimp, and bean sprouts. The soup is sweet and fresh, with the savory aroma of minced pork sauce. Can be ordered as soup noodles or dry noodles.

A variation of Danzai noodles made with thin rice noodles. The rice noodles absorb the essence of the minced pork sauce, and the texture is refreshing. Suitable for diners who prefer the texture of rice noodles.

Uses fried yi mein noodles, which have a unique texture and eggy aroma. When softened, they absorb soup or sauce, making them extremely flavorful. It is one of Taiwan's popular noodle dishes.

Shredded chicken is piled on white rice and drizzled with special chicken oil and soy sauce. The texture is refreshing and not greasy, with a rich aroma. The flavor is even better when mixed before eating.

Taiwan's national dish. White rice topped with slow-cooked minced pork sauce. The sauce is moderately sweet and savory, and the minced pork is fatty but not greasy. Every bite is full of collagen and aroma.

Steamed white rice, available for à la carte order. Suitable for pairing with various stir-fries or soups.

A clear soup limited to summer, cooked with fresh bamboo shoots. The soup is clear, sweet, and refreshing, with crisp bamboo shoots. It's a great choice for cooling down on hot summer days.

A soup limited to winter, simmered with white radishes. The radishes are soft and flavorful, and the soup has a natural sweetness. It is warm and smooth to drink.

A clear soup made with fresh oysters, usually with ginger and pickled mustard greens to remove the fishy smell and enhance the flavor. The oysters are fresh and plump, and the soup is full of oceanic flavor.

Simple and delicious clear soup with chewy fish balls. The fish balls are springy, and the soup is light, often sprinkled with celery seeds for added aroma.

Taiwan's specialty milkfish belly, braised until flavorful and deboned. The fish belly is rich in fat and the meat is delicate. The aroma of the braising liquid and the freshness of the fish meat are perfectly combined.

Whole milkfish head, braised. Suitable for gourmets who enjoy gnawing on bones and sucking out the juices; the fish head is rich in collagen. Salty and savory flavor, very good with rice.

À la carte braised pork knuckles, with chewy skin and tender meat. Rich in collagen after long hours of stewing. A traditional Taiwanese delicacy.

Meat from the sides of the pig's face, tender with fascia. Excellent texture, usually blanched, sliced, and served with thick soy sauce. Simple seasoning allows you to taste the natural sweetness of the meat.

Pork diaphragm muscle, with a little fascia. The texture is chewy and flavorful, with a rich meaty taste. It is a popular item in "black and white cuts" (assorted cold cuts).

Blanched pork belly slices, with alternating layers of fat and lean meat. The texture is tender, and the fat melts in your mouth. Classically served with ginger slices and thick soy sauce.

Fresh pork heart slices, blanched. The texture is crisp and firm, with no gamey smell. Usually served with ginger slices and sauce.

Pork small intestines, cleaned and blanched. The texture is soft and slightly chewy, with a characteristic slightly powdery texture inside. Very flavorful when dipped in thick soy sauce.

Taiwan's unique red pork intestines, usually made from starch and pork. The texture is soft and chewy, and the color is appealing. Often served as a side dish platter.

A pork offal part, with a texture that is particularly crisp as its name suggests. Processed to remove any gamey smell, blanched and served with ginger slices and sauce. A side dish with a unique texture, great with drinks.

A cold dish limited to summer. Boiled green bamboo shoots are chilled, cut into pieces, and topped with mayonnaise. The bamboo shoots are sweet and juicy, with a texture as delicate as a pear.

Tender braised pork intestines, deep red in color. The texture is tender with a slight chewiness, becoming more fragrant the more you chew. Cleanly processed with no odor, it's a classic Taiwanese braised dish.

Traditional Taiwanese snack made from smoked shark meat. It has a rich smoky aroma and the meat is tender with a slight chewiness. Usually eaten with mustard soy sauce.

Fresh squid (tube squid) blanched and sliced. The meat is thick and sweet, with a chewy and springy texture. Simply dip in five-flavor sauce or thick soy sauce to enjoy the original seafood flavor.

Steamed or fried fish roe slices, topped with plenty of mayonnaise. The fish roe has a dense texture and a unique aroma. It is a popular cold appetizer.

Pork oviduct, curled in shape. The texture is very crisp and refreshing, with no gamey smell at all. A must-order for diners who love offal.

Pork liver with a particularly tender and smooth texture. It is soft and smooth, not dry or tough. Rich in flavor, usually served with ginger slices and thick soy sauce.

Blanched vegetables according to seasonal availability. Drizzled with minced garlic soy sauce or minced pork sauce for flavor. Crisp and refreshing, providing balanced nutrition.

Traditional Taiwanese braised napa cabbage, stewed with napa cabbage, dried flatfish, dried shrimp, and other ingredients. The texture is soft and sweet, absorbing the essence of the stew.

Blanched fresh leeks, retaining their crispness and pungent aroma. Drizzled with bonito soy sauce or thick soy sauce. The unique aroma of leeks is very appetizing.

Blanched green asparagus, drizzled with mayonnaise or soy sauce. The texture is delicate and crisp, with a sweet flavor. A refreshing vegetable dish.

Triangular fried tofu puffs soaked in braising liquid. The skin is slightly chewy, and the inside is porous and juicy. With one bite, the braising liquid overflows; simple yet delicious.

Deeply browned braised eggs. The egg white is chewy, and the yolk is dense and flavorful. It has a light herbal and soy sauce aroma. An excellent accompaniment to noodles or rice dishes.